Quick
Pesto
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Spiced Crème Fraîche
Editor's note: This recipe is part of a special Thanksgiving menu created by chefs Allison Vines-Rushing and Slade Rushing of MiLa restaurant in New Orleans. It's the garnish for their Butternut Squash Soup .
Creamy Dijon Vinaigrette
Coby Ming, Harvest, Louisville, KY: "When I make vinaigrette, I always reach for Dijon. It's got the perfect balance of zip and bite and helps emulsify the dressing.
Orecchiette with Broccoli Rabe (Orecchiette con Cime di Rapa)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Sicilian-Style Tuna Steaks (Tonno alla Ghiotta)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Mustard-Mascarpone Bruschetta
Fabio Trabocchi, Fiola, Washington, D.C.: "Dijon adds the right amount of spice to rich mascarpone in this easy spread."
Air-Dried Beef with Robiola and Arugula (Bresaola con Robiola Fresca e Rucola)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Vegetable Minestrone with Pesto
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Frijoles Refritos (Refried Beans)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
Salsa Verde Cocida
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Salsa Mexicana
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Salsa Roja de Molcajete (Stone-Ground Red Salsa)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Nectarine and Blue Cheese Salad with Plum Vinaigrette
Fruit, cheese, and nuts are a winning combination. This bright vinaigrette is also excellent on a salad with apricots, goat cheese, and pistachios.
Crunchy Oil-Cured Tomatoes
Tomatoes take a bath in olive oil, then are finished with breadcrumbs.
Tomato-Feta Open-Face Sandwich
This simple sandwich's flavor is amped-up with a hit of fresh oregano.
Tomatoes and Blue Cheese
This tangy cheese makes friends with sweet summer tomatoes.
Tomato, Corn, and Avocado Salsa
This refreshing summer salsa gets some heat from serrano chile.
Tomato Butter
Use this sweet condiment as a topping for grilled fish, cooked rice, or crostini.
Summer Anchovy Salad
This oily fish gets a summery makeover in this tomato-heavy salad.